Ingredients
- 1 pork butt/pork shoulder roast (4-5lbs)
- salt, pepper & garlic powder
- 1 onion sliced (optional)
- 1 can Dr. Pepper
- ¾ cup barbecue sauce (or to taste)
- Rolls & coleslaw for serving
Instructions
- Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
- Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
- The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
- Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
- Serve on crusty rolls with cole slaw if desired.
Notes
If your pork produces a lot of juice you might like to remove some before adding the shredded pork back into the mixture.
For a “saucier” pulled pork, add more barbecue sauce.